1/2 lb Unpeeled Medium Size
Fresh Shrimp
1 lb Lean Whitefish Fillets
1 c  Water
2 tb Red Wine Vinegar
1 tb Olive Oil
1 md Onion Sliced
1/2 c  Thinly Sliced Green
Pepper
2 cn (14 1/2 Oz.) Tomatoes,
Undrained & Chopped
1 ts Dried Basil
1/2 ts Red Pepper Flakes
1 1/2 c  Burgendy OR Dry Red Wine
1 3/4 lb Small Clams in Shells,
About 16, Scrubbed
1/2 lb Fresh Crabmeat

Peel & Devein Raw Shrimp, Reserving Shells. Skin Fillets, Reserving Skin.
Cut Fillets Into 1 Inch Cubes. Set Shrimp & Fillets Aside. Combine Shrimp
Shells, Fillet Skin, Water & Vinegar in A Nonaluminumsaucepan; Bring To A
Boil. Reduce Heat & Simmer Uncovered 20 Min. Strain & Reserve Cooking
Liquid. Discard Fish Trimmings. Coat A Nonaluminum Dutch Oven With Cooking
Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onion & Garlic
& Saute Until Tender. Add Bell Pepper & Tomatoes, Basil, Pepper, & Red
Pepper Flakes. Cook 5 Min. Add Wine & Reserved Cooking Liquid; Bring To A
Boiil. Reduce Heat; Simmer, Uncovered, 15 Min. Add Clams; Cook Over Low
Heat 3 Min. OR Until Shells Begin To Open. Add Shrimp, Fillet Cubes &
Crabmeat. Cook Over Low Heat 7 Min. OR Until Fillet Cubes Flake Easily
When Tested With A Fork.
Fat 21, Chol. 7L.